Cinnamon Roll Liege Waffles
A rich, buttery waffle with a sweet, crisp caramelized exterior served cinnamon roll style with a sweet cinnamon butter and a pretty icing drizzle.
Yield 8 waffles
Ingredients
- 4 cups bread flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 1 1/2 teaspoons table salt
- 3/4 cup whole milk (warmed to 120°-130°F)
- 1 cup unsalted butter (melted)
- 1/4 cup honey
- 2 large eggs (room temperature)
- 1 tablespoon vanilla
- 8 ounces Belgian Pearl Sugar
Cinnamon butter
- 1/2 cup unsalted butter
- 1/2 cup powdered sugar
- 1/2 cup corn syrup
- 2 teaspoons ground cinnamon
Icing
- 1 cup confectioners’ sugar
- 1-2 tablespoons milk
Instructions
- In the bowl of a stand mixer, combine 2 cups flour, yeast, and salt. Add milk, butter, and honey to flour mixture. Beat 1 minute at medium speed. Mix the eggs in one at a time until well blended. Mix in vanilla.
- Switch to the dough hook and gradually mix in remaining flour to make a soft, slightly sticky dough, add more or less flour as necessary.
- Cover bowl with plastic wrap and let rest on the counter overnight.
- Make the Cinnamon Butter: In a large mixing bowl, combine butter, powdered sugar, corn syrup, and cinnamon. Beat until light and fluffy.
- Make the Icing: In a mixing bowl, beat powdered sugar and milk until smooth.
- Punch down the dough and knead in the pearl sugar. Divide dough into 8 pieces and shape each piece in to a ball. Cover with plastic wrap and let pieces rest for 15 minutes.
- Preheat a Belgian waffle iron on medium heat (about 3.5). Brush waffle iron with melted butter and cook one waffle at a time until golden brown, about 4 minutes.
- Spread each waffle while they're hot with Cinnamon Honey Butter and a drizzle of icing.
Notes
Recipe by Barbara Bakes.
